Leslie Herbas is a Product Development Specialist at Ascona Food Group a global supplier of specialty food products.

Leslie shares insights into her role, emphasizing that product development is not just about flavor but also about functional ingredients and navigating complex regulatory requirements, especially in the meat industry. She discusses the importance of customization in creating dry blends and edible films, which enhance the flavor and shelf life of meat products. Leslie also highlights the significance of documentation in ensuring that products meet regulatory standards and consumer expectations.

Throughout the conversation, Leslie reflects on her journey in the food industry, from her beginnings as a production supervisor to her current role in product development. She emphasizes the importance of problem-solving skills, adaptability, and continuous learning in this dynamic field. Leslie encourages aspiring food scientists to experiment in their own kitchens, replicate products, and understand the functional ingredients involved.

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Check out next: Kaylah Farina, Product Development Manager at Sigma US

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CareersNOW! is Food and Beverage Ontario's multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario's food and beverage processing industry for exciting career opportunities. Check out CareersNOW.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.

CareersNOW! - What can you do with an Engineering Degree?

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TIMESTAMPS

(00:00) Introduction to Food Product Development and Problem-Solving
(01:05) What a Product Development Specialist Does at Ascona
(03:10) Customizing Dry Blends, Edible Films, and Casings
(05:13) From Bench-Top Formulation to Plant Trials
(07:07) What Documentation Means in Product Development
(10:34) Regulatory and Administrative Work in the Meat Industry
(15:57) Building Confidence Through Experience and Failure
(18:09) Managing Multiple Projects and Scaling Up
(23:07) Practicing Product Development Skills at Home
(29:56) Career Path from Production to Product Development
(37:38) Why Problem-Solving Starts with Planning
(43:27) Learning from Production Teams and Operators

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Mohammad Kathawala, a senior project engineer at Agri-Neo, explains what it takes to work in food safety engineering. He describes how project engineers translate technology into systems that work in real food processing environments, often across global operations. Mohammad shares how his engineering background led him into the food industry, what his role looks like day to day, and why communication and continuous improvement matter as much as technical skill. The conversation also covers how food safety technology is changing and what students and early-career engineers should know before entering the field.

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Explore food industry careers with CareersNOW!: https://careersnow.ca/

CareersNOW! is Food and Beverage Ontario's multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario's food and beverage processing industry for exciting career opportunities. Check out CareersNOW.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.

CareersNOW! - What can you do with an Engineering Degree?

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TIMESTAMPS

(00:00) Introduction to Food Safety Engineering
(03:02) What a Project Engineer Does in Food Safety
(06:09) Agri-Neo's Technology and Food Quality Focus
(09:08) Understanding Client Needs and Equipment
(11:50) Global Operations and Cultural Differences
(15:05) Measuring Success in Engineering Projects
(18:10) Continuous Improvement and Client Relationships
(20:49) Skills Aspiring Engineers Should Build
(23:50) Career Path and Industry Evolution
(26:58) The Future of Food Safety Technology
(30:09) Advice for Future Engineers

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Explore food industry careers with CareersNOW!: https://careersnow.ca/

Jayana Kaiprath is the Talent Acquisition Manager at Give & Go Prepared Foods, helping students and professionals land their next opportunity in the food industry.

Give & Go Prepared Foods, part of the Mondelēz family of brands, makes iconic treats like two-bite® brownies and supports employee growth at every stage of their career.

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Kaylah Farina is the Product Development Manager at Sigma US, where she leads innovation projects for Bar-S Foods Co. She develops a wide range of meat products for retail and foodservice, including high-protein snacks and bold new concepts like a chili cheese dog burrito, which she describes as a mess-free chili dog on the go.

Before moving into product development, Kaylah trained and worked as a chef. That experience continues to shape how she approaches recipe formulation and testing. She is also Chair of the Cactus Section of the Institute of Food Technologists, where she supports collaboration and community across the industry.

In this episode, we talk about how product developers take ideas from concept to commercialization, how to collaborate effectively with chefs, scientists, and business teams, and how relationship-building can be the key to solving production challenges. Kaylah also shares how her background in theater gave her a unique edge in her career, and why empathy and adaptability are essential skills in the food industry.

Shownotes

• Kaylah Farina: LinkedIn
• Bar-S Foods: Website/ Instagram / YouTube / TikTok /
• Sigma US: Website

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NEXT EPISODE TO CHECK OUT

#101 – Matt Thell, Global Strategy & Innovation Leader at General Mills Inc

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Nataly Lopez Baron is the Manager of the Guelph Food Innovation Centre (GFIC), an applied research centre that partners with food businesses to transform challenges into practical solutions through research, product development, and pilot plant testing.

Originally from Colombia, Nataly earned her undergraduate and master's degrees before moving to Canada to complete a PhD in Food Science and Technology at the University of Alberta. She has since worked in food research and product development across the dairy, cereals, and supplement industries, bringing that expertise and international perspective to her current role at GFIC.

In this episode, we talk about how GFIC helps companies bridge the gap between homemade recipes and commercial-scale production, the unique infrastructure the centre offers—including certified pilot plants—and the success stories that have come out of GFIC's partnerships. Nataly also shares her own career journey, and what it's like to lead a food innovation centre where every day brings a new challenge.

If you're curious about how food products move from concept to commercialization, or what it's like to work at the intersection of research and industry, you'll enjoy this conversation.

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• Nataly Lopez Baron: LinkedIn
• Guelph Food Innovation Centre: Website/ Instagram / YouTube

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This week's episode is sponsored by:

• University of Guelph's Food and Agricultural Business Program: Prepare to thrive in Canada's fast-changing food industry with U of G's Food and Agricultural Business program. Gain agri-food expertise, business skills, and co-op experience that help you stand out — many students even land jobs before they graduate!

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#71 – Liana Yee, Junior Product Specialist at Export Packers Company Limited

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Santiago Ampudia Vasquez is a brewer at Blackburn Brewhouse and Assistant Professor at Niagara College. Blackburn Brewhouse, based in Niagara Falls, produces a wide range of craft beers—from lagers and pale ales to specialty brews, seltzers, and ciders.

Santiago holds a Master of Science and previously taught at Pontificia Universidad Católica del Ecuador. After immigrating to Canada, he changed paths by enrolling in Niagara College's Brewmaster program. Since then, he has helped the college secure first place at the 2023 U.S. Open College Beer Championship and earned a Silver medal for his Belgian Tripel, Te Tous et Bois, named after the French film that inspired it.

We dive into what a brewer really does day-to-day in an independent brewery—why yeast care and cleaning can take up to 80% of the job—and the science that transforms grains into beer. Santiago also shares the skills that make a great brewer, the joy of creating new beers, and a bit of beer history along the way.

If you're curious about how beer is made, the mix of science and creativity in brewing, or what it's like to work in the craft beer industry, you'll enjoy this conversation.

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• Santiago Ampudia Vasquez's : LinkedIn
• Blackburn Brewery: Website/ Instagram/
• Niagara College: Website/ Instagram / YouTube / Twitter / Facebook

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NEXT EPISODE TO CHECK OUT

#86 – William (Billy) Dietz, Co-Founder and Consultant at BDH Consultants and Author

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Prairva Plepalakon, also known as "Summer," is a recent Food Science and Technology graduate from the University of California, Davis, one of the most respected food science programs in the world. UC Davis has a big reputation in food science, pairing strong academic programs with deep industry and research networks.

In this episode of That's a Food Job!, Summer shares what it's like to study food science at UC Davis and reflects on the co-op positions she's taken on (including one with a company making protein from air). We talk about her advice for students who want to stand out, what she learned from attending the IFT First Conference, and how hands-on experiences have shaped her career goals.

Summer was the winner of the Voices of the Future Podcast Challenge we hosted during our visit to IFT First.

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Shownotes

• Prairva Plepalakon: LinkedIn
• UC Davis Food Science Program: Website

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#92 – Davis Jaeger, R&D Leader, Culinary Expert and Food Scientist

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